Lemon Ricotta Pancakes

The Lemon Ricotta Pancakes are perfect for a spring breakfast or brunch. Made with almond flour and oat bran, they are nourishing but still light and fluffy. They work beautifully paired with any berry.

1 cup almond meal
1/2 cup oat bran
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs, whites and yolks separated
1/2 teaspoon pure vanilla extract
1/2 cup whole milk or part-skim ricotta cheese
1/4 cup milk (I used 1%, but any milk of choice should work)
1 lemon, zested and juiced
1 tablespoon honey
1 tablespoon coconut oil or vegetable oil for cooking
Topping ideas: strawberry chia jam, coconut butter, honey, yogurt, whipped cream

View the full recipe at Nourishing Matters →